Hardly any other type of vegetable can be prepared in as many different ways as spaghetti squash. Whether boiled, baked or in the microwave: it always tastes delicious and is ideal as a side dish to meat dishes or as an additionvegan dishes. No wonder that the fruit is now not only very popular in its home country of Japan, but is also popular throughout Europe. Because the spaghetti squash recipe can be varied and refined as desired. We give you some ideas for vegan, vegetarian and meat dishes.
Spaghetti squash recipe from the oven for real connoisseurs
The spaghetti squash is an Asian variety that made its way into America and Europe in the 1970s. In recent years, its popularity has become so great that you can now easily find it in the supermarket. Spaghetti squash is in peak season from late summer to late fall.
Both the flesh and the skin of the spaghetti squash are light yellow. It has an oval shape and its weight is usually 1 to 1.5 kg. When buying, you should make sure that the pumpkin shell is hard and has no pressure points. To check the ripeness, tap the peel with a finger. If it sounds hollow, then the pumpkin should be ripe. Buy fruits with stems and store them in a cool, dark place. The pumpkin can then be kept for up to 90 days.
What is particularly characteristic of the variety is that its pulp after cooking or bakingSpaghetti-likeThreads frayed. They can be easily removed from the shell with a fork and are served as a side dish. Despite its name, the pumpkin does not taste like pasta, but has a mild, sweet taste. Below we will explain step by step how you can prepare spaghetti squash.
Vegetarian spaghetti squash recipe
1. Wash and clean the pumpkin, remove the stem.
2. You can boil, bake, or microwave the spaghetti squash. If you want to cook the spaghetti squash, then you should buy medium-sized squash. Then prick the pumpkin ten times with a fork and cook it in boiling water for half an hour. Remove the pumpkin from the water, cut it in half and remove the seeds with a spoon.
3. Optionally you can put the pumpkin inPrepare in the microwave. To do this, simply cut the pumpkin in half, remove the seeds with a spoon and then cook the pumpkin halves in the microwave for about 10 minutes.
4. If you want to bake the pumpkin, proceed as follows: Wash the pumpkin, cut it in half, remove the seeds. Drizzle with 1 teaspoon of olive oil, salt and season as desired. Suitable spices include: pepper, chili flakes, nutmeg, thyme, rosemary. You can also press a clove of garlic, mix it with 1-2 drops of olive oil and brush it on the pumpkin. Make sure that you salt and season the pumpkin sparingly, otherwise the flesh will be very watery.
5. Then line a baking tray with baking paper and place the pumpkin halves on it with the cut side down. Prick the peel several times with a fork. The baking time depends on the thickness of the shell. As a rule, the thicker the shell, the longer the baking time. Preheat the oven to 180 degrees Celsius and bake the pumpkin for half an hour.
6. Now all that remains is to remove the pulp with a fork. You can then simply shave cheese over it. You can also refine the basic recipe with linseeds, sunflower seeds or sesame. You can eat this delicious dish directly from the pumpkin, but you can also use the spaghetti squash prepared in this way as an ingredient in your next vegetarian dish. Here comes the recipe:
Spaghetti squash recipe for vegetarian dish with lemon pesto, spinach and broccoli
Ingredients for 4 servings:
- a spaghetti squash, medium-sized
- 2 tbsp olive oil, extra virgin
- a handful of broccoli florets
- Hemp pesto made from roasted hemp seeds, sunflower seeds, garlic, basil and spinach
- 2 cups baby spinach, chopped small
- Juice of a small lemon
- 4-6 lemon wedges for decoration
- 2 tsp pine nuts
- 6 pinches of herb mix made from fresh herbs
- Sea salt and pepper, freshly ground
- Parmesan cheese, grated
Preparation:
1. Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.
2. Wash and clean the spaghetti squash, cut it in half and remove the seeds with a spoon. Brush the pumpkin halves with olive oil and place them cut side down on the baking sheet. Then prick the peel several times with a fork and bake the pumpkin in the oven for 25 minutes. Then carefully loosen the “spaghetti” with a fork.
3. In the meantime, mix the ingredients for the hemp pesto.
4. Blanch the broccoli florets in boiling salted water for 4 minutes and then rinse in ice water.
4. Divide the baby spinach onto plates and arrange the spaghetti squash and broccoli florets on top of the salad. Season with the herb mix and the hemp pesto and refine with the pine nuts and the grated Parmesan cheese. Serve with the lemon wedges.
Spaghetti Squash Recipe: Vegan Salad with Chickpeas and Kale
The next spaghetti squash recipe is vegan. The salad is super easy to prepare, but at the same time it tastes wonderful and is ideal as part of the autumn menu. Here are the necessary ingredients for 4 servings:
- a spaghetti squash
- 1 – 2 tbsp olive oil
- one shallot, finely chopped
- a clove of garlic, peeled
- 1/2 tsp rosemary, fresh, chopped
- a pinch of chili flakes
- a handful of chickpeas, cooked or roasted, drained
- two handfuls of kale leaves, chopped
- 4 tablespoons sun-dried tomatoes, chopped
- 1/4 cup pine nuts, toasted
- Sea salt and pepper to taste
Preparation:
1. Preheat the oven to 180 degrees Celsius.
2. Bake the spaghetti squash according to the basic recipe and then loosen the spaghetti with a fork.
3. Heat olive oil in a pan and sauté the shallot until translucent. Add the garlic clove and chickpeas. Season with the rosemary, pepper and chili flakes, add salt and mix well. Remove the garlic clove from the pan and then add the kale and lemon juice. Mix everything well and when the kale becomes soft, remove from the heat.
4. Place all ingredients in a deep bowl and mix well.
Spaghetti squash recipe for bolognese with tomato sauce and minced meat
Pumpkin season begins again in late summer. Accordingly, we offer you a hearty spaghetti squash recipe with minced meat and tomato sauce à la Bolognese. Here are the necessary ingredients for 4 servings:
- a large spaghetti squash
- 1 tsp olive oil
- a pinch of sea salt
For the tomato sauce:
- 2 tsp olive oil
- 1 medium yellow onion, chopped
- 5 garlic cloves, pressed
- 1 TL Oregano
- 1 teaspoon parsley
- 2 tsp paprika powder
- 2 TL Thymian
- 2 TL Rosmarin
- 2 tsp basil
- 1/4 tsp cayenne pepper
- 450 g minced meat
- Sea salt
- 280 g canned tomatoes, peeled
- 3 tsp tomato paste
Preparation:
1. Preheat the oven to 180 degrees Celsius with fan.
2. Bake the spaghetti squash according to the basic recipe (see above) and then loosen the flesh with a fork.
3. In the meantime, heat the olive oil in a large pan and fry the onion until translucent (about 8 minutes). Add the garlic clove and herbs, stir and sauté for another 3 minutes. Add the minced meat to the pan and fry until golden brown.
4. Add the tomatoes and tomato paste. Bring the tomato sauce to a boil, then reduce the heat and simmer the sauce for 30 minutes.
5. Garnish the spaghetti squash with the Bolognese sauce and sprinkle with fresh basil.
Spaghetti Squash Recipe: Shrimp Soup
The next recipe for spaghetti squash soup with shrimp contains many ingredients with an anti-inflammatory effect. It's filling, very tasty and perfect for cold autumn evenings.
Ingredients for 4 servings:
- a large spaghetti squash
- 450 g prawns, raw, peeled and deveined
- 2 stalks of lemongrass
- 3 cloves of garlic, peeled and chopped
- 2 tsp olive oil
- 2 tbsp coriander, finely chopped
- 2 stalks of spring onion
- 6 cups chicken broth
- Sea salt
Preparation:
1. Bake the spaghetti squash according to the basic recipe and loosen the “spaghetti” with a fork.
2. Cut the lemongrass into small pieces and sauté it with the garlic cloves in the heated olive oil.
3. Add the broth and bring to a boil, then reduce the heat and simmer the soup for 30 minutes. Then strain the broth and add the shrimp. Let the whole thing simmer for another 10 minutes and then remove the pot from the heat.
4. Put the “spaghetti” together with the lemongrass and the remaining vegetables in a bowl and pour the broth over them.
Recipe for spaghetti squash baked with garlic and parmesan cheese
You can use the spaghetti squash tooin a baking dishPrepare and bake as desired. Here are some variations you might like.
Spaghetti squash, baked with noodles and eggs
- 1 Spaghettikürbis
- 2 carrots, peeled and grated
- 1 stalk of young onion, cut into rings
- 200g pasta
- 1 egg, medium sized
- 180 g cheese of your choice, grated
- Spice mix of thyme, rosemary, nutmeg and pepper
Preparation: Bake the spaghetti squash and loosen the “spaghetti”. Then remove the pulp with a spoon. Fry the carrots and spring onions in olive oil until translucent, cook the pasta and drain. Whisk the egg. In a bowl, mix the “pumpkin spaghetti” with the vegetables and noodles, season and salt. Then pour the filling into the pumpkin shell. Grate the cheese and mix it with the egg; distribute the cheese-egg mixture evenly over the filling. Place the pumpkin halves in baking dishes and bake in the oven for another 20 minutes.
Spaghetti squash, baked with mozzarella and tomato sauce
- 1 Spaghettikürbis
- 240 g canned tomatoes
- 4 THE Tomatenpesto
- 1 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cloves of garlic, pressed
- 200 g mozzarella, grated
Preparation: Bake the spaghetti squash according to the basic recipe and remove the pulp. Fry the “spaghetti” briefly in the heated olive oil, add the tomato paste, the canned tomatoes and the garlic cloves and let the whole thing simmer for 2-3 minutes. Remove from the heat and then add the pesto and stir. Pour the pumpkin mixture into the pumpkin and garnish with the grated mozzarella. Bake the pumpkin halves in the oven for 20 minutes at 160 degrees Celsius with a fan.
You can of course vary the delicious casserole as you like with ham, sausages, various mushrooms, other types of cheese and seasonal vegetables of your choice. The recipes are perfect as quick appetizers for a family gathering, but are not very filling. So if you are looking for a recipe for a main dish, you can top the spaghetti squash with fries. To do this, simply cut the potatoes into slices, sprinkle with sea salt and bake in the oven at 180 degrees Celsius with a fan oven. Then put the potatoes in the pumpkin halves and bake with cheese and ham. It's the perfect quick recipe for cold autumn days. You can serve this with a glass of red wine.
